Indian Breakfast & brunchbreakfastVegetarianPescatarianGluten-freeDairy-freeNo added sugar

Egg Roast

Name: Egg Roast
Yield: 2 servings
Cuisine: Indian
Ingredients: Oil; 2 medium-sized onions, chopped; Salt; 1 Tablespoon ginger-garlic paste; 1 Tablespoon coriander powder; 1 teaspoon chile powder; ¼ teaspoon turmeric powder; 1 large tomato, finely minced; 4 green chiles, sliced in half; 4 hard-boiled eggs, sliced in half; 1 small tomato, chopped into large chunks; 1 sprig curry leaves, leaves separated from the stalk; ¼ teaspoon cinnamon powder; ¼ teaspoon clove powder

Egg roast is a simple but tasty dish. The technique of roasting eggs in a masala sauce probably originated in the southern state of Kerala. Several families substitute red meat dishes with this dish as it is easy on the palate and pocket, and most importantly it is also a healthy substitute. Egg roast is normally consumed as an accompaniment with either chapattis (Indian flatbread) or poratas (typical all-flour flatbread that is popular in Kerala, Tamil Nadu, and Sri Lanka). It is also eaten with steamed rice.

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If you eat

serving

279kcal · 14% of your day

Protein: 18 g · 15% of 120 g
Carbs: 29 g · 13% of 220 g
Fat: 12 g · 18% of 65 g

6 g
Fibre: 14 g
Sugar: 145 mg
Sodium: 435 g
Serving size

Calculated from all 12 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 2 servings of about 436 g, the usual size for a breakfast dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

Oil
2 medium-sized onions, chopped
Salt
1 Tablespoon ginger-garlic paste
1 Tablespoon coriander powder
1 teaspoon chile powder
¼ teaspoon turmeric powder
1 large tomato, finely minced
4 green chiles, sliced in half
4 hard-boiled eggs, sliced in half
1 small tomato, chopped into large chunks
1 sprig curry leaves, leaves separated from the stalk
¼ teaspoon cinnamon powder
¼ teaspoon clove powder

Ingredients for 2 servings (870 g) · the original recipe

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Method

1
Heat oil in a kadai, add onions and a pinch of salt, and fry until golden brown.
Stovetop
2
Add the ginger-garlic paste, and cook until the raw smell disappears.
3
Add the coriander, chili, and turmeric powders, and sauté for 2 minutes.
4
Add the minced tomato to the kadai, and sauté until the oil separates from the mixture.
5
Add the green chillies, and fry for a few minutes. Add the eggs, and coat the pieces with the mixture.
Stovetop
6
Add the chunked tomatoes, curry leaves, cinnamon, and clove. Sauté for a couple of minutes, and serve.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.